Try this lightened version of Alfredo sauce for a quick and easy pasta meal.
large pot with lid
12 oz fresh pasta or 8 oz dry pasta
1½ t salt, divided
1½ c frozen pas
1 T olive oil
3 cloves garlic, minced
2 c milk
½ t nutmeg
1 c parmesan cheese, grated
Fill pot with water, add 1 t salt, cover, and bring to a boil. Cook the pasta: 3 minutes if it’s fresh pasta, or 1 minute less than stated on the package of dry pasta. Add the peas, turn off heat, and let stand for 1 minute, then drain.
Meanwhile, heat oil over medium-high heat, add garlic, and sauté for 1 minute. Add milk, ½ t salt, and nutmeg and stir until it starts to simmer. Reduce heat and continue simmering for 5 minutes.
When the sauce is ready, stir in the pasta and peas. Remove from heat, stir in cheese, and serve.
This sauce is a lighter, healthier version of Alfredo sauce which is much richer, as it is made with butter and cream. Other differences: Alfredo does not contain garlic, and the parmesan is incorporated into the sauce, rather than just stirred in at the end as in this recipe.
Adapted from the recipe for “Creamy linguine with garlic, peas, and nutmeg” in 15-Minute Vegetarian (read my review).